Mushroom & Nut Wellington

ushroom and nut wellington
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This is a nut and mushroom roast wrapped in puff pastry. Quinoa is used instead of breadcrumbs and the yeast and herbs give it a savoury flavour. The plain flour will help to bind it together.

NOTE: This will make a large amount of “nut roast” and I usually look at how big the pastry sheets are and then when the mixture is ready, divide it into one big enough for the pastry and use the rest as a classic nut roast.

Begin by gently frying the onions, in some olive oil.

Add the garlic, rosemary and sage and the diced mushrooms.

Gently cook the mushrooms until they reduced down to increase their flavour. turn down the heat to low just to keep it warm.

Blitz the nuts in a grinder to a fine crumb and add them to the warm mushroom and mix. Check the seasoning.

Chop the cooked chestnuts in to small pieces and add to the warm mushrooms and mix, continue to gently heat.

Add the cooked quinoa to the warm mushroom and mix

Add the nutritional yeast and a couple of big glugs of hemp oil to the pan and mix.

Thoroughly mix the ingredients in the deep frying pan to warm it through. taste and adjust herbs. I tend to add more sage and rosemary here.

Take off the heat and stir in the flour.

Pour the mixture into the loaf tin and push it down to form tightly packed loaf filling. If you don’t have a loaf tin, use cooking foil and wrap the mixture up into a block or log shape

Let it cool. and then put it in fridge for 45 mins to firm up.

Roll out one sheet of puff pastry onto the metal baking tray (lined with non stick baking paper )

Gently remove the nut roast mixture from the loaf tin or tin foil and place in the centre of the puff pastry. Place the other sheet of puff pastry over the top and shape around the mixture, seal the edges. cut off any excess.

Gently wipe the pastry with olive oil or non dairy milk and make a couple of fork holes in the top to let the steam escape while in the oven. Now place in a preheated oven at 180C for 25 mins or when the pastry looks dark and golden.

Take out of the oven and allow to cool which will help firm up the mixture inside.

Slice and serve with side dishes of your choice.

Photo recipe of the Mushroom and Nut wellington

I’ve had queries about the platting of the pastry so here’s how I do it..

This following example is slightly smaller than the above so only requires 1 sheet of puff pastry,

Also, if you don’t have a loaf tin, use a sheet of tin foil and use it to shape the nut roast mix into a log that fits on top of the pastry and then chill in the tin foil before continuing.

Print Recipe
5 from 3 votes

Mushroom and Nut Wellington

a savory mushroom and nut roast wrapped in puff pastry
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: English, plant based, vegan
Servings: 6 people
Calories: 683kcal

Ingredients

  • 180 g cooked chestnuts
  • 250 gm red and white cooked quinoa
  • 250 g pecan nuts
  • 300 g brown mushrooms
  • 2 red onions
  • 2 cloves of garlic
  • 2 tsp rosemary
  • 2 tsb Sage
  • 1 tsb chilli flakes
  • 2 tbsp nutritional yeast
  • 1 tbsp Hemp Oil or rapeseed oil
  • 340 g vegan ready rolled puff pastry 2 packets
  • 4 tbsp plain flour

Method

  • Finely chop and gently fry the onions, in some olive oil
  • Add the garlic, rosemary and sage and the diced mushrooms.
  • Gently cook the mushrooms until they reduced down to increase their flavour. turn down the heat to low just to keep it warm.
  • Blitz the pecans in a grinder to a fine grains and add them to the warm mushroom and mix
  • Chop the cooked chestnuts in to small pieces and add to the warm mushroom and mix
  • Add the cooked quinoa to the warm mushroom and mix
  • add the nutritional yeast and a couple of big glugs of hemp oil to the pan and mix
  • thoroughly mix the ingredients in the frying pan to warm it through. taste and adjust herbs. I tend to add more sage and rosemary here.
  • take off the heat and stir into the flour until its completely mixed in
  • pour the mixture into a loaf tin and push it down to form tightly packed loaf filling. If you don't have a loaf tin, use tin foil to wrap the mixture tightly into a log shape. Let it cool. Then put it in fridge for 45 mins to firm up.
  • Roll out one sheet of puff pastry onto the metal baking tray (lined with non stick baking paper )
  • Gently remove the nut roast mixture from the loaf tin and place in the centre of the puff pastry. Place the other sheet of puff pastry over the top and shape around the mixture, seal the edges. cut off any excess.
  • Gently wipe the pastry with olive oil or non dairy milk, pierce a few holes on top to let the steam escape and place in a preheated oven at 180 for 25 mins or when the pastry looks dark and golden.
  • Take out of the oven and allow to cool and help firm up the mixture inside.
  • Slice and serve with side dishes of your choice.

Notes

NOTE: This will make a large amount of “nut roast” and I usually look at how big the pastry sheet is and when the mixture is ready, divide it into one big enough for the pastry and use the rest as a classic nut roast.

Nutrition

Calories: 683kcal | Carbohydrates: 63g | Protein: 13g | Fat: 44g | Saturated Fat: 7g | Sodium: 149mg | Potassium: 596mg | Fiber: 7g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 4mg
Tried this recipe?Mention @thepbdad or tag #thepbdad!

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